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{ប្រហុកលីងក្រសាំង} - Prohok Ling Krasaing

Prohok Ling with Krosaing

ប្រហុកលីងក្រសាំង - {Prohok Ling Krasaing}

Preparation time - 20 mins

Cooking time - 30 mins

Prohok Ling Krasaong is a kind of a dip that has a pork and prohok base with a sour flavor from Krasaing that makes the whole dish so tasty and light. Ling means 'dry roasted' and it reflects that the dish is dried. This makes it perfect to eat right the way after cooking, keep for later or pack to travel with. This dish is one of the most popular kinds for famers who need to work all day in the field. So, they would pack it with cooked rice in the morning to eat in the fields. The best match would be freshly pick cucumbers, wind beans, round eggplants… from the field of course!
Thinking of this dish transports me to the sitting under the shade of Krasaing tree looking at the view of rows and rows of cucumbers, wind beans, yardlong beans while opening packs of Prohok Ling and cooked brown rice in banana leaves surrounded by other family members. It's a moment of great happiness and truly heaven on earth for Chef Nak!

Ingredients -
  • Pork: 1000g
  • Prohok: 150g
  • Java feroniella (Krasaing): 5-6 pieces
  • Kaffir lime leaves: 10 leaves
  • Garlic: 10 cloves
  • Shallots: 8-10 pieces
  • Spring onion: 5-6 stumps
  • Palm sugar: 2 tablespoons
  • Pea eggplant: 150g
  • Cucumber:4-5 pieces
  • Wind bean: 10 pieces
  • Yardlong bean: 150g
  • Round eggplant: 5-6 pieces

On a large chopping board, mince the pork and Prohok together up to 50% done then add peeled garlic and Krasaing (break into half and take the meat and seed only). Keep chopping until the four components are well chopped and mixed.
Pea eggplant: Stem off
Kaffir lime leaves: slice into thin strips
Shallots: peel off and slice but not too fine
Spring onion: cut about 1 inch long
Pea eggplant: stump off
Cucumber: cut into small pieces
Wind bean and Yardlong: cut about 1.5 inches long
Round eggplant: Cut in half
Put a medium to large sized pot on medium head, place the chopped mixture in. It will create some liquid which is normal. Leave the heat to boil the liquid down till dry and then add palm sugar in. At this stage the heat should be down to low and we should constantly stir the mixture until it becomes fragrant and turns to a light brown color. Then add pea eggplants and shallots in and stir for about 1 minute to let the two get soft. Add spring onion and give one quick stir and turn the heat off. Sprinkle kaffir lime leaves strips and stir gently to mix well and its ready to rock.

To serve:
Organize the vegetables nicely on a plate and pour Prohok Ling Krasaing in a small bowl. Take a piece of vegetable and dip in Prohok and take a bite with steam rice. Bon Appetite!


Photography by Nataly Lee. 

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